Thanksgiving Day Recipes
Submitted by: Melek Baba
Roasted Turkey
1 fresh or thawed 8-10 lbs. turkey
1 medium quartered onion
1 head halved garlic
1 halved lemon
few sprigs of rosemary,thyme and sage
3-4 bay leaves
Olive oil rub:
1/2 cup olive oil
1/4 cup lemon juice
1 tbs.light brown sugar
1 tbs.dry parsley(opt)
1 tsp.garlic powder(opt)
1 tsp.salt
1 tsp.black pepper
Preheat the oven to 425F.
Remove the parts of turkey from its cavity and dry the turkey well inside and out.
Prepare the olive oil rub by mixing everything together and set aside 1/3 of it for later.Use the rest of the rub to coat the turkey very well inside and out.
Place the onion,garlic,lemon halves and the herbs inside the cavity and cover the turkey with aluminum foil.
Place it in 425F oven and roast for 2 hours,then remove the foil and baste the turkey with the olive oil rub you saved before.Keep roasting it for another 30 to 40 minutes or until the instant thermometer reads 165F in the thigh.(Or when juice of it comes out clear when cut)Take it out of the oven and let it rest for 15 minutes before you carve it.
Dairy free Pumpkin Pie
1 can pumpkin puree(29 oz.)
1/2 cup soymilk
2 tbs.cornstarch
1/2 cup sugar
2 tbs.honey or molasses
1 tsp.cinnamon
1/2 tsp.ginger
1/2 nutmeg
1 unbaked pie shell
Dissolve cornstarch in soymilk first,then place everything in a large bowl,mix well.Pour into the pie shell and bake in preheated 350F oven for about 40 minutes or until knife inserted center comes out clean.Cool for 2-3 hours before serving.
Roasted Sweet Potatoes
3-4 large sweet potatoes
2 tbs. veg.oil
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 400F.Wash the potatoes well and cut into small chunks.You don't need to peel them.Place them in a large bowl,add oil,salt and pepper,toss until coated.
Spray oil on a large baking sheet and arrange potatoes in a single layer.Roast for about 20 minutes,turn the potatoes once so they don't burn,roast for another 10 minutes or until they are soft inside and crispy on the outside.
*Option: add roasted apples
Dairy free stuffing
6 cups diced bread(lightly toasted in the oven)
2 tbs.olive oil or dairy free margarine
1 medium onion,diced
1 clove of garlic, minced
2 large carrots,peeled and diced
3 stalks of celery,sliced
8 oz.mushrooms,chopped
1/4 cup chopped parsley
1/4 tsp.dried rosemary
1/4 tsp.dried thyme
1/4 tsp.sage
1/3 cup raisins,dates or any dried fruit(opt.)
1/2 tsp.salt
1/2 tsp.pepper
1 1/5 cups vegetable or chicken broth
Preheat oven to 350F.Sautee onion,garlic,celery,mushrooms and carrots in oil or margarine until soft.Place the bread cubes in a large bowl,mix in vegetables,salt and pepper.Slowly add the broth and toss everything gently.Bake in an oiled pan for 25-30 minutes.
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